Recipe: Butternut & miso turnovers

They're little pockets of savoury goodness, so make plenty for the hungry crowds.

They're little pockets of savoury goodness, so make plenty for the hungry crowds.

These little turnovers are good for a crowd, and the pastry is surprisingly flexible in that it can be re-rolled yet is still flaky. You could also make these using bought puff pastry.

Makes about 30 small turnovers
Preparation 1 hour plus pastry resting time / Cooking 1 hour

For the cream cheese pastry
280g flour
½ teaspoon salt
100g unsalted butter, diced
50g cream cheese
1 egg, lightly beaten 
1 tablespoon cider vinegar
2-3 tablespoons iced water

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Sift the flour and salt together. Put into a food processor with the butter and cream cheese and blitz briefly to a coarse crumb, so bits of butter are still visible. Add the egg and vinegar and blitz again, adding enough water for the dough to just come together.

Tip onto a clean bench and bring together into a roughly flattened circle. Wrap in plastic wrap and refrigerate for at least 30 minutes..

To roll out, roll between 2 layers of baking paper, lightly dusting with flour, to 3mm thickness. Cut into 9cm rounds. Re-roll the scraps and cut again. Refrigerate until required.

FOR the filling & to cook
2 cloves garlic, minced
3cm piece ginger, peeled, finely grated
1 tablespoon white miso
2 teaspoons sesame oil
2 teaspoons soy sauce
500g butternut, peeled, cut into 1.5cm dice
2 spring onions, chopped
¼ cup coriander leaves, chopped
1 egg, beaten with a little water
1 tablespoon black sesame seeds, white sesame seeds, nigella seeds or a mix

Preheat the oven to 180°C. In a bowl combine the garlic, ginger, miso, sesame oil and soy sauce. Add the butternut and toss to combine. Spread out on a baking paper-lined oven tray and cook for 25-30 minutes or until tender. Add the spring onions and coriander and set aside to cool. 

Spoon 1 tablespoon of the filling onto each pastry round. Brush the edges with egg wash, fold over into a semicircle and use a fork to press the edges together. Refrigerate until you're ready to cook. Brush the turnovers with egg wash, prick with a fork, put on a baking paper-lined tray and sprinkle with the seeds.

Bake in a 180°C oven for 20-25 minutes or until the pastry is golden. Allow to cool for a few minutes before serving with the sesame dressing.

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